2/3 c. sugar
2 tsp. cornstarch
1/8 tsp. salt
1 1/4 c. crushed blackberries
1/3 c. blackberry jelly

When using frozen berries, reduce sugar to 1/2 cup. Keeps well in refrigerator for several weeks in covered container.

Combine sugar, cornstarch, and salt in a saucepan and mix well. Add blackberries and jelly. Cook and stir until mixture boils, thickens, and becomes clear. Strain to remove seeds. Cool. Drizzle sauce over vanilla ice cream. Yield: 1 cup sauce.

VARIATIONS: You may substitute raspberries and currant jelly, or strawberries and strawberry jelly.